The BEST Bavarian Pretzel Recipe
The BEST Bavarian pretzel recipe. This recipe was created after countless pretzels in Bavaria. Bavarian-style pretzels, or "Brezn," are a beloved German classic with a golden-brown, crispy crust and a soft, chewy interior. Traditionally dipped in a lye solution before baking, these pretzels have a distinctive flavor and signature twisted shape. Whether enjoyed with butter, mustard, cheese dip, or simply on their own, Bavarian pretzels are a must-try for any fan of German cuisine.
Ingredients
- 235 grams water room temperature
- 5 grams sugar
- 35 grams unsalted butter
- 55 grams buttermilk
- 30 grams fresh yeast
- 130 grams bread flour
- 430 grams all purpose flour plus a little more for dustin
- 5 grams kosher salt
- nonstick cooking spray for preparing the pan
Lye Dip
- 15 grams food-grade lye
- 2 cups cold water
Instructions
- In a stand mixer fitted with the dough hook ,combine the room-temperature water, sugar ,butter, and buttermilk, then crumble in the yeast.Mix on low speed until the yeast has dissolved. The butter will still be chunky. Add the bread flour and all-purpose flour and continue to mix on low speed until the dough starts to come together in a shaggy mass, about 1 minute. Add the salt, increase the mixer speed to medium, and knead the dough until it looks dense and is moist and smooth, 5 to 7 minutes.
- Cut the dough into four to six equal portions.Lightly dust a work surface with all-purpose flour and put one portion of the dough on the floured surface. Using your palms in a back-and-forth motion, roll the dough into a rope about 24 in/61 cm long and 3⁄4 in/2 cm thick. Keeping the center of the rope on the work surface, pick up one end with each hand and cross one end over the other to form a loose loop, then twist the ends around each other once. Now, fold the twisted ends over the opposite end of the loop, then attach one end to each side of the loop. If desired ,using the tip of a paring knife, make a slash about2 in/5 cm long and 1⁄2 in/12 mm deep along the bottom edge of the pretzel, to give it an authentic look. Repeat with the remaining dough portions.
- Preheat the oven to 375°F/190°C. Line a large sheet pan with parchment paper and coat the paper with nonstick cooking spray.
- To make the lye dip, in a medium bowl, combine the lye and cold water and stir to dissolve the lye.
- One at a time, fully submerge the pretzels in the lye solution, then transfer them to the prepared sheet pan. Let the pretzels rise until they are almost doubled in volume, 10 to 15 minutes.
- Sprinkle the pretzels generously with topping(if using); otherwise sprinkle with salt. Bake the pretzels, rotating the pan back to front at the halfway point to ensure even baking, until the tops are evenly dark golden brown, 10 to 15 minutes. Let the pretzels cool on the pan for at least10 minutes before serving. The pretzels taste best the day they are baked. Any leftovers can be saved for making croutons.
Notes
Lye solution: Authentic Bavarian pretzels are dipped in a lye solution for the traditional flavor and deep brown color. If you're not comfortable using lye, a baking soda bath is a safer alternative, though the flavor will be slightly different.
Shaping the pretzels: Achieving the traditional pretzel twist can take practice. Don’t worry if they aren’t perfect—each pretzel will have its own character!
Toppings: Coarse sea salt is the classic topping, but you can also sprinkle sesame seeds, poppy seeds, or even cheese for variety.
Serving suggestions: Serve your pretzels with butter, mustard, Obatzda (a Bavarian cheese dip), or alongside a refreshing German beer.
Leftovers: Store in an airtight container for up to 2 days. To refresh, reheat in the oven at 350°F (175°C) for a few minutes to bring back the crispiness.
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